The most difficult thing about putting this post together was coming up with a name for this… well, crumble I guess? But it isn’t really a crumble either. It’s like a hybrid of a crumble, a cake and a chewy cookie. Or is it a crisp? Can someone please tell me what the difference between a crisp and a crumble is? For me, a crumble has actual crumbles on top, whilst this batter is more like a runny cake batter… Whatever it is, the caramelized topping is crunchy and chewy and pairs incredibly well with the tart rhubarb underneath. I’m so happy the first rhubarb is finally popping out of the ground! Now I’m just waiting for the strawberries as well.
If you’ve been following this blog for a while you probably know that I love pairing berries and rhubarb with cardamom. Ok, I love anything with cardamom. Really. And I love serving things with vanilla ice cream. All good.
I also finally got the chance to test my handcrafted pie server from Nershi woodworks. Isn’t it just beautiful?
Notes on this recipes
-I use a syrup that is made from cane sugar for this recipe, but I think maple syrup or corn syrup would work too.
-Feel free to switch out the lemon juice and zest for orange juice and zest, or flavor the rhubarb with vanilla and more cinnamon. Or ginger! I do love rhubarb and cardamom together though.
-The topping is very runny before baking, very much like a cake batter. It’s supposed to be like this, so don’t worry.
-You may notice that I didn’t use any thickener for the rhubarb. In pies with no crust in the bottom I don’t mind the juices of the fruit, but feel free to add 1 tbsp or so of cornstarch or thickener of your choice.
-Serve this pie either slightly hot or cold from the fridge, depending on your preferences. When cold it’s slightly more crunchy and chewy, almost like a cookie in texture.
For the topping
2/3 cup (150 g) salted butter (if using unsalted, add another pinch of salt to batter)
1/4 cup (4 tbsp) light syrup
1/3 cup + 1 1/2 tbsp (100 ml) milk or half & half
3/4 cup + 1 1/2 (120 g) tbsp all purpose flour
1 tsp baking powder
2/3 cup (140 g) granulated sugar
1 1/4 cup (90 g) rolled oats
1/4 tsp sea salt flakes
For the rhubarb
400 g rhubarb (ends trimmed), about 5 stalks
zest from 1 small organic lemon
1 tbsp lemon juice
3 tbsp (40 g) granulated sugar
1/2 tsp freshly ground cardamom
1/4 tsp cinnamon
1. Preheat oven to 175°C (350°F).
2. In a medium sauce pan, melt the butter together with syrup and milk. Set aside to cool completely.
3. In a large bowl, mix flour, baking powder, sugar, oats and salt.
4. Add the dry ingredients to the wet ingredients and stir until smooth.
5. Cut the rhubarb into 1/2 – 2/3 inch (1 1/2 cm) pieces. In a large bowl, toss rhubarb with lemon zest, lemon juice, sugar, cardamom and cinnamon. Put the rhubarb in a deep-dish pie plate (8-9 inches / 22-24 cm) and pour the topping over the rhubarb. Smooth topping with a spatula.
6. Bake in the center of the oven for 45-47 minutes or until topping is golden and rhubarb filling is bubbly. Let cool for a while before serving with vanilla ice cream.
Looks insanely delicious!
To me a crisp has oatmeal in the topping and a crumble doesn't – but that's just because that's how my mom did things!
Regardless of what you call it, this looks great! I can never resist rhubarb.
Whatever it is, it looks amazing and it's calling my name!! 😀
Åh, ljuvligt gott!
Angela - Patisserie Makes Perfect says
This looks so tasty, what a delicious crumble hybrid. I love the wooden cake slice too, the grain of the wood along the surface is so pretty.
mareen | chocolate and clouds says
I love that it is rhubarb season now. your crumble looks so good and i will definitely give it a go… whatever it is called 😉 And if there is ice cream on top… i don't even care less about its name. Haha 😀
Megan @ Meg is Well says
I don't care what I call it, as long as it gets in my belly. So beautiful and I'm already dreaming of breaking through the crispy topping with a spoon.
certainly i believe that its taste is amazing . .
Kari Guastella says
I actually usually prefer a crumble to a full pie. I like the crispy details!
Christiann Koepke says
Such a lovely spring post!!! And my oh my, the cover of your new book is so stunning- how soon will it be in English?!! Sending love x
Karo syrup or maple syrup??
I just made this for dessert tonight. Absolutely delicious! I added a sliced apple to the rhubarb mixture. Loved how it was crunchy, chewy and soft all at the same time. My family of 5 devoured it! xxx
Louise | Cygnet Kitchen says
Such a gorgeous way of using rhubarb, Linda! I love cardamom too so this is the perfect paring for me! Thanks so much for sharing. p.s love that cake server too! x
Hannie Arden @ Missing Wanderer says
Oh my god, this looks SO GOOD right now. Thanks for sharing the recipe!!
Hannie Arden from missingwanderer.org.
Hej! Ser fantastiskt ut!!! Två frågor:
"Light syrup", är det vanlig ljus sirap ? Och angående t ex mjölken; är det 100g totalt eller 1/3 cup + 100 g?
Det stämmer bra att det är vanlig ljus sirap! Och det är 1 dl mjölk som gäller, det som står inom parentes är antingen vikt eller ml/dl. Hoppas detta hjälpte! Kram
Eden Passante says
This looks so amazing! Need this right now!
This morning, we noticed that there was enough rhubarb for some baking and then I saw your recipe – what a perfect coincidence. Made the crumble this afternoon and it is soooo good. We had to put it away so we would have some for tomorrow.
Carol (the lucky person who translated your books into English – hope I get to do the pie one soon)
what a delicious cake…beautiful blog indeed!
I just made this. It's delicious!! Always wanted to do something with ruhbard, and now I can. Thank you for sharing.
Linda, what camera do you use?
Julia Hollier says
Absolutely delicious. Made this to the recipe but in a deeper cooking dish. Was a hit and will definitely make again. Thank you for the rhubarb and cardamom pairing.
Thank you Julia for your super kind comment! So glad you enjoyed it 🙂